Nathan Derek Short from City of Glasgow College has been crowned back-of-house (BOH) champion and Declan Sloan from Ayrshire College from has taken the front-of-house (FOH) title. The winners were announced at a celebratory awards lunch at Church House in London.

Each winning college received an additional £1,000 in prize funding, awarded through the Savoy Educational Trust’s wider £21,200 grant. Shared across all colleges that participated in this year’s National Heats and Grand Finals, the grant will support catering education and help nurture the next generation of hospitality talent. 

This year also saw the return of the Nestlé Professional Green Spatula Award, launched in partnership with The World Association of Chefs’ Societies, recognising finalists who demonstrated exceptional commitment to sustainability and environmentally responsible hospitality practices.

Lewis Mclemen from Loughborough College received the BOH award, while Joshua Trott from Loughborough College was awarded the FOH accolade. 

Mentored by a panel of judges, spearheaded by renowned chef Sally Abé and hospitality expert Andy Downton, the final 12 showcased their creativity, technical skills and passion across four days of immersive industry challenges.

Designed to reflect the realities and future of hospitality, Grand Finals Week, which took place from 11-14 May, focused on sustainability, English provenance, innovation and guest experience. 

Nathan Derek Short from City of Glasgow College said: “I didn’t expect it at all – I’m just incredibly happy to have won. Cooking is something I’m really passionate about, and this experience has given me the chance to explore different styles of cheffing and food cultures – there’s so much out there to learn. 

“Hospitality means everything to me, and I chose this career to see how far I could go. I’d like to thank my lecturers, my friends, my family and everyone who has supported and taught me along the way. This is such an amazing moment.” 

The judging panel also featured leading hospitality professionals, including chef Kate Austen and 2025 Toque d’Or winners Tom Brassington and Katie Blundell, alongside guest judges representing Toque d’Or’s partners.

Throughout the week, finalists gained invaluable mentoring and insight from hospitality leaders while experiencing the breadth of opportunities available across the sector. 

Declan Sloan from Ayrshire College added: “Winning FOH means a huge amount to me. From the Heats through to the Finals, the whole experience has been incredible and has given me a really clear sense of the path I want to take in hospitality. I always hoped for the best, but to come away with the win is something I’m really proud of. It’s been an amazing journey and one I’ll never forget.” 

This July, the 2026 Toque d’Or champions will embark on a culinary trip across Scandinavia, visiting Denmark, Sweden and Norway.

The winners will immerse themselves in some of the world’s most forward-thinking food destinations, exploring innovative hospitality concepts, sustainable gastronomy and regional culinary traditions.